The process of making your own homemade jam or marmalade with fresh fruit is usually a source of great pleasure, particularly when your family eats it afterward or when it is utilized as a present idea for friends and family. To make a jam that is really delectable, what are the tiny tips that you need to know? Here are some pointers to help you avoid making mistakes: Select only high-quality fruits, ideally organic, that are at the optimal stage of ripeness. Wash and dry the fruits, removing any cores, stones, or other debris that may be present. Sugar should be used in sufficient quantities to ensure the preservation of the jam. Approximately one kilogram of sugar should be used for every pound of acidic fruits (citrus, cherries, berries, etc.), and 0.75 kilograms of sugar should be used for every pound of sweet and fleshy fruits (peaches, apricots, grapes). If you are unsure, it is better to add an extra spoon than one less spoon in order to mitigate any potential preservation issues. Please ensure that the cooking time does not exceed thirty minutes in order to prevent the fruit from losing its taste. If you want to store things perfectly, utilize glass containers that have airtight closures. With regard to this last aspect, the myhome catalog that is offered by Bormioli Roco will provide you with a large selection of jars for preserving food. The “quattro stagioni” series of television shows is available in a wide variety of forms and capabilities. The “quattro stagioni” containers, which are real emblems of home food preservation, generate a vacuum to shield your jams from external agents, so keeping the scents and tastes for a considerable amount of time.
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